Mamalyga with brynza

1 serving


dry the flour in the oven to improve the aroma. pour water into the casanok, dissolve salt in it, bring to a boil and fall asleep, stirring, with a thin stream of dried flour. cook for 25 minutes, stirring the mass periodically with a wooden rolling pin. leave the ready-made mamalyga for 5- 6 minutes on low heat so that it separates better from the walls of the Cossack. then tip it over on a clean towel and cut into portions with a harsh thread or wooden knife. separately serve the grated brynza and the fried onions.